RECIPE BOOK POWER AIRFRYER 360XL - DELUXE TM - TristarCares
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
POWER
AIRFRYER 360XL
DELUXE TM
RECIPE BOOK
Recipes, tips, and ideas for
home cooks who love flavor
TABLE OF CONTENTS
MAC & CHEESE......................................7 ROASTED GARLIC WHITE PIZZA
WITH GARLIC SAUCE.........................19
FRITTATA.................................................8
BARBECUED BABY BACK RIBS.......20
PEPPER JACK- & CHEDDAR-
STUFFED BURGERS..............................9 SLOW-COOKED PULLED PORK.......21
BLUE CHEESE-STUFFED BBQ PULLED PORK-STUFFED
BURGERS................................................11 CORN MUFFINS...................................23
ROASTED TURKEY..............................12 REUBEN SANDWICH..........................25
TIMPANO................................................13 SEAFOOD TACOS...............................27
BUTTERMILK FRIED EMERIL’S FAVORITE
CHICKEN................................................15 STUFFED SHRIMP...............................29
ROTISSERIE CHICKEN.........................17 ROASTED SALMON.............................31
2
STEAK ROULADE................................31 DEHYDRATED LEMONS.....................41
NY STRIP STEAKS MOLTEN CHOCOLATE CAKES.........43
WITH BEURRE MAÎTRE D’HÔTEL....34
SWEET POTATO PECAN PIE............44
ROASTED VEGETABLES....................35
CHOCOLATE CHIP COOKIES............45
ROASTED POTATOES.........................35
WHITE CHOCOLATE
WEDGED POTATOES.........................36 MACADAMIA BREAD PUDDING......47
DEHYDRATED ONIONS.....................37
SUN-DRIED TOMATOES....................38
DEHYDRATED PINEAPPLES.............39
DEHYDRATED ORANGES..................41
3
Air Frying STEP 1: Insert Drip Tray
Insert the Drip Tray below the
Quick Start Guide bottom heating elements (at
the very bottom of the Unit).
See owner’s manual for complete
Do NOT place the Drip
instructions and important safety
Tray on top of the heating
information before using this product.
elements.
IMPORTANT: Unpack all parts from the
box and remove any clear or blue protective film on the
components. Wash with warm, soapy water before first
use (only select accessories are dishwasher safe).
STEP 2: Place food on crisper tray STEP 3: Select Airfry cooking preset
Place food on a Crisper Tray or Use the Program Selection
Pizza Rack and slide the Tray/ Knob to select the Airfry
Rack into a shelf inside the Unit. cooking preset.
Use the markings on the door to
choose the best shelf for your
recipe. The Baking Pan should
be placed on the Pizza Rack
when used.
STEP 4: Begin cooking STEP 5: Remove food
Press the Start/Pause When the cooking cycle is
Button to begin the complete, use oven mitts
cooking process. or potholders to remove
You can press this button the food. Carefully slide the
to pause during any Crisper Tray, Pizza Rack, or
cooking cycle. Baking Pan out of the Unit.
4
Rotisserie STEP 1: Insert Drip Tray
Insert the Drip Tray below the
Quick Start Guide bottom heating elements (at
the very bottom of the Unit).
See owner’s manual for complete
Do NOT place the Drip
instructions and important safety
Tray on top of the heating
information before using this product.
elements.
IMPORTANT: Unpack all parts from the
box and remove any clear or blue protective film on the
components. Wash with warm, soapy water before first
use (only select accessories are dishwasher safe).
STEP 2: Insert Rotisserie STEP 3: Select Rotisserie cooking preset
Hold the assembled Rotisserie Use the Program Selection
Spit at a slight angle with the Knob to select the Rotisserie
right side higher than the left cooking preset. You may
side and insert the left side need to add 5 minutes to the
of the Spit into the Rotisserie recipe due to not being able
connection inside the Unit. With to preheat the appliance.
the left side securely in place,
drop the right side of the Spit
into the Rotisserie connection on
the right side of the Unit.
STEP 4: Begin cooking STEP 5: Remove food
Press the Start/Pause When the cooking cycle is
Button to begin the complete, use oven mitts,
cooking process.You can potholders (ideally silicone),
press this button to pause or a large fork to remove
during any cooking cycle. the Rotisserie Spit from the
Unit by lifting the right side
and then the left side of the
Spit to release the Spit from
the connection points.
5
6
MAC &
CHEESE
SERVES 4-6
INGREDIENTS DIRECTIONS
½ lb grated Fontina cheese 1. Combine all the cheeses in a 4. Slide the Pizza Rack into Shelf
¼ lb grated provolone cheese large bowl and mix. Reserve Position 6. Place the casserole
½ cup of the cheese mixture. dish on the Pizza Rack.
¼ lb grated Parmigiano-Reggiano
cheese 2. Butter a 4.5-qt. casserole 5. Rotate the Program Selection
dish that fits inside the Power Knob to the Slow Cook setting.
3 tbsp. butter AirFryer 360 XL. Add the Rotate the Temperature Control
12 oz dried ditalini pasta butter, pasta, unreserved Knob to 275° F/135° C and
1 ½ cups milk cheese mixture, milk, the Time Control Knob to 3 hrs.
evaporated milk, salt, and Press the Start/Pause Button
1 8-oz can evaporated milk black pepper. to begin the cooking cycle.
1 tsp. kosher salt 3. Spread the parsley, then the 6. Rotate the Program Selection
½ tsp. ground black pepper reserved cheese mixture, Knob to the Broil setting
2 tbsp. chopped parsley and finally the panko (400° F/205° C for 10 mins.).
breadcrumbs over the Press the Start/Pause Button
½ cup panko breadcrumbs pasta mixture. to begin the cooking cycle.
7
FRITATTA
SERVES 8
INGREDIENTS DIRECTIONS
24 eggs 1. Combine the eggs, cream, 5. Slide the Pizza Rack into Shelf
½ cup cream flour, salt, and black pepper Position 5. Place the casserole
in a large bowl and whisk. dish on the Pizza Rack.
1 tbsp. flour Reserve the egg mixture.
6. Rotate the Program Selection
1 tsp. salt 2. Place a large skillet on the Knob to the Bake setting.
½ tsp. ground black pepper stove top. Melt the butter in Rotate the Temperature Control
2 tbsp. butter the skillet over medium-high Knob to 350° F/175° C and the
heat and then sauté the onion Time Control Knob to 45 mins.
1 small onion, sliced thinly and garlic for 2 mins. Press the Start/Pause Button to
2 cloves garlic, chopped 3. Add the spinach to the skillet begin the cooking cycle.
4 cup baby spinach and sauté until wilted. Then, 7. When the timer reaches 0,
6 oz cherry tomatoes, cut remove the skillet from remove the frittata from the
in half the heat. Power AirFryer 360 XL. Let
4. Layer the spinach mixture, half the frittata cool for 15 mins.
6 oz feta cheese, crumbled before serving.
of the tomatoes, half of the feta
cheese, the egg mixture, the
other half of the tomatoes, and
the other half of the cheese in
a 4.5-qt. casserole dish that
fits inside the Power AirFryer
360 XL.
8
PEPPER JACK & CHEDDAR-
STUFFED BURGERS
SERVES 4
INGREDIENTS DIRECTIONS
3 lb ground beef 1. Combine the ground beef, 6. When the burgers are done
3 tsp. Worcestershire sauce Worcestershire sauce, salt, cooking, remove them from
and black pepper in a bowl. the Pizza Rack and set
2 tsp. salt them aside.
2. Divide the beef mixture into
1 tsp. ground black pepper six balls and divide each ball 7. Slide the Pizza Rack into Shelf
6 oz pepper Jack cheese, cubed in half. Position 1. Butter the brioche
6 oz cheddar cheese slices 3. Press the meat flat on the buns and place them on the
counter. Stuff half of the meat Pizza Rack (buttered side up).
/3 cup butter
1
with the pepper Jack cheese 8. Rotate the Program Selection
6 brioche buns and top with the unstuffed Knob to the Broil setting
12 pickle slices meat. Seal the edges of (400° F/205° C for 10 mins.).
3/4 cup shredded lettuce the burgers. Press the Start/Pause Button
4. Slide the Pizza Rack into Shelf to begin the cooking cycle.
6 slices red onions Broil the buns until golden.
Position 2. Place the burgers
on the Pizza Rack. Then, remove the buns and
assemble the burgers with
5. Rotate the Program Selection the pickles, lettuce, and red
Knob to the Airfry setting onions.
(400° F/205° C for 18 mins.).
Press the Start/Pause Button
to begin the cooking cycle.
After 15 mins., top the burgers
with the cheddar cheese slices
and cook until the cheese
is melted.
9
BLUE CHEESE-STUFFED
BURGERS
SERVES 4
INGREDIENTS DIRECTIONS
3 lb ground beef 1. Combine the ground beef, 6. When the burgers are done
3 tbsp. Worcestershire sauce
Worcestershire sauce, salt, cooking, remove them from
and black pepper in a bowl. the Pizza Rack and set them
2 tsp. salt aside.
2. Divide the beef mixture into
1 tsp. ground black pepper six balls and divide each ball 7. Slide the Pizza Rack into Shelf
6 slices bacon, cooked in half. Position 1. Butter the brioche
& chopped 3. Press the meat flat on the buns and place them on the
3/4 cup crumbled blue cheese counter. Stuff half of the meat Pizza Rack (buttered side up).
/3 cup butter, softened
1 with the bacon and 2 tbsp. 8. Rotate the Program Selection
blue cheese per burger and Knob to the Broil setting
6 brioche buns top with the unstuffed meat. (400° F/205° C for 10 mins.).
12 slices tomatoes Seal the edges of the burgers. Press the Start/Pause Button
6 Bibb lettuce leaves 4. Slide the Pizza Rack into Shelf to begin the cooking cycle.
Position 2. Place the burgers Broil the buns until golden.
6 slices red onions Then, remove the buns and
on the Pizza Rack.
assemble the burgers with
5. Rotate the Program Selection the meat, tomatoes, lettuce,
Knob to the Airfry setting and red onions.
(400° F/205° C for 18 mins.).
Press the Start/Pause Button
to begin the cooking cycle.
1011
ROASTED
TURKEY
SERVES 8
INGREDIENTS DIRECTIONS
BRINE 1. Place a large pot on the stove 5. Rotate the Program Selection
top. Add the brine ingredients Knob to the Roast setting
1 ½ gallons cold water to the pot and bring them to a (350° F/175° C). Rotate the
¾ cup kosher salt boil over high heat. Once the Time Control Knob to 2 ½ hrs.
¾ cup brown sugar brine reaches a boil, turn off Press the Start/Pause Button
the heat and let the brine cool. to begin the cooking cycle.
2 tbsp. Creole seasoning
2. Add the turkey to the cold 6. Let the turkey rest for 30 mins.
— brine and refrigerate overnight. before serving.
1 12-lb turkey
3. The next day, remove the
turkey from the brine and pat
the turkey dry.
4. Slide the Pizza Rack into Shelf
Position 5. Place the Baking
Pan on the Pizza Rack. Place
the turkey on the Baking Pan.
12TIMPANO
SERVES 8
INGREDIENTS DIRECTIONS
MEATBALLS 1. Tear the bread slices into 6. Grease a 4.5-qt. casserole
pieces and add them to the dish that fits inside the Power
4 slices white bread, crusts trimmed
milk in a bowl. Allow the bread AirFryer 360 XL with olive oil.
¾ cup milk to soak until soggy. Then, Use a rolling pin to roll the
1 ½ lb ground chuck add the rest of the meatball dough out until it is larger than
ingredients, mix, and roll into the dish. Transfer the dough
½ cup finely grated Parmigiano-
Reggiano cheese
small balls. Slide the Crisper to the dish, letting the excess
Tray into Shelf Position 2. dough hang over the sides
½ cup chopped white onions Place the meatballs and of the dish. Spread half of the
¼ cup minced garlic sausage on the Crisper Tray. filling over the dough. Sprinkle
2 tbsp. chopped parsley 2. Rotate the Program Selection half of the mozzarella cheese
Knob to the Airfry setting over the filling.
— Top with the remaining filling,
(400° F/205° C). Rotate the
¾ lb sweet Italian sausage, removed
Time Control Knob to 10 mins. then the basil, and finally
from casings
Press the Start/Pause Button the rest of the mozzarella
— to begin the cooking cycle. cheese. Fold the dough over
and brush with the egg wash.
FILLING 3. When the timer reaches 0, Slide the Pizza Rack into Shelf
12 oz spaghetti, cooked remove the sausage and Position 2. Place the dish on
& chopped large meatballs from the Crisper the Pizza Rack.
Tray, let cool and then slice
2 25-oz jars marinara sauce
the sausage. 7. Rotate the Program Selection
— Knob to the Bake setting
4. Combine the spaghetti, (325° F/165° C). Rotate the
DOUGH sausage, meatballs, and Time Control Knob to 50 mins.
3 ½ cups flour marinara sauce in a bowl and Press the Start/Pause Button
mix well to make the filling. to begin the cooking cycle.
1 tsp. salt
¼ cup plus 1 tbsp. olive oil, plus
5. Add the dough ingredients to 8. When the timer reaches 0,
more for greasing a casserole dish a separate bowl and mix well. remove the casserole dish
Knead the mixture until all the and let the timpano rest for
1 ¼ cups water, room temperature ingredients are well combined. 15–20 mins. before turning it
— Wrap the bowl and let sit for out onto a platter and cutting it
4 cups shredded mozzarella cheese 10 mins. into wedges.
½ cup basil leaves
egg wash (1 egg beaten with
1 tbsp. water) 1314
BUTTERMILK
FRIED CHICKEN
SERVES 6
INGREDIENTS DIRECTIONS
2 cups buttermilk 1. Pour the buttermilk into a large 6. Slide the Crisper Tray into Shelf
2 tbsp. salt bowl. Add the salt, sugar, and Position 2.
black pepper to the buttermilk. 7. Rotate the Temperature Control
1 tsp. sugar Soak the chicken legs and Knob to 375° F/191° C and the
½ tsp. ground black pepper thighs in the buttermilk. Time Control Knob to 40 mins.
6 chicken legs 2. Add the flour to a shallow Press the Start/Pause Button to
baking dish. begin the cooking cycle.
6 chicken thighs
3. Add the eggs to a second dish 8. When the internal temperature
1 cup flour and beat the eggs with a fork. of the chicken reaches
6 eggs 4. Add the cereal crumbs and 160° F/71° C, the chicken
6 cups crushed flaked corn cereal Emeril’s Essence Seasoning is ready to serve. Press the
to a third dish. Cancel Button and remove the
1 tbsp. Emeril’s Essence Seasoning chicken from the Power AirFryer
5. Shake the buttermilk off the
360 XL.
chicken pieces and dredge
the chicken in the flour, then
the eggs, and finally the
crumbs. Place the chicken
pieces on the Crisper Tray.
15ROTISSERIE
CHICKEN
SERVES 4-6
INGREDIENTS DIRECTIONS
RUSTIC RUB* 1. Combine the rustic rub 4. Rotate the Program Selection
ingredients in a bowl. Rub the Knob to the Rotisserie setting.
½ cup paprika chicken with ¼ cup of the Rotate the Temperature Control
3 tbsp. ground cayenne pepper rustic rub. Knob to 350° F/177° C and the
Time Control Knob to 55 mins.
¼ cup plus 1 tbsp. freshly ground 2. Truss the chicken. Attach the
black pepper Press the Start/Pause Button to
one of the Rotisserie
begin the cooking cycle.
¼ cup plus 2 tbsp. garlic powder Forks to the Rotisserie Spit and
tighten the screws on 5. When the internal temperature
3 tbsp. onion powder the Fork. Slide the chicken on of the chicken reaches
¼ cup plus 2 tbsp. salt the spit rod into the secured 160° F/71° C, the chicken
2 ½ tbsp. dried oregano spit fork. Secure the chicken on is ready to serve. Press the
the Rotisserie Spit with Cancel Button and remove
2 ½ tbsp. dried thyme the other Rotisserie Fork and the chicken from the Power
— screws. AirFryer 360 XL. Let the
chicken rest for 15 mins.
1 6-lb whole chicken, rinsed 3. Insert the chicken into the
before serving.
Rotisserie connections inside
the Power AirFryer 360 XL.
NOTE:
* Any leftover Rustic Rub can be stored in an airtight container for later use.
1617
18
ROASTED GARLIC WHITE
PIZZA WITH GARLIC SAUCE
SERVES 8
INGREDIENTS DIRECTIONS
BÉCHAMEL 1. Place a sauce pot on the stove 6. Slide the Pizza Rack into Shelf
top. Melt the butter in the Position 5.
2 tbsp. unsalted butter sauce pot over medium-high
7. Rotate the Program Selection
2 tbsp. all-purpose flour heat and then cook
Knob to the Pizza setting
1 cup whole milk the flour for 2–3 mins.
(20-min. cooking time). Rotate
¼ tsp. ground cayenne pepper 2. Whisk the milk into the flour the Temperature Control Knob
until thickened. to 425° F/165° C. Press the
3–4 heads roasted garlic Start/Pause Button
3. Add the ground cayenne
¼ tsp. salt
pepper, garlic, and ¼ tsp. salt to begin the cooking cycle.
and simmer over low heat 8. When the pizza is done,
for 15 mins. to make the remove the pizza from the
PIZZA DOUGH béchamel. Pizza Rack. Repeat the cooking
1 cup warm water (105° F–115° F) process with the other half
4. Combine the water, honey,
1 tsp. honey and olive oil in a bowl. Add the of the dough.
2 tbsp. extra virgin olive oil yeast, flour, and 1 tsp. salt to 9. When both pizzas are done,
the bowl; mix; and knead until top with the basil, parsley,
1 ¼-oz envelope active dry yeast
smooth. Set the bowl aside for and crushed red pepper.
2 ½–3 cups unbleached 20 mins.
all-purpose flour, as needed
5. Divide the pizza dough in half
1 tsp. salt and fit each half to fit on the
Pizza Rack. Place one of the
halves on the Pizza Rack. Top
TOPPINGS the dough with the mozzarella,
8 oz fresh mozzarella cheese, sliced Fontina, and Parmigiano-
4 oz grated Fontina cheese
Reggiano cheeses and the
sun-dried tomatoes.
½ cup finely grated Parmigiano-
Reggiano cheese
30 pieces sun-dried tomatoes (see
p. 38)
2 tbsp. chopped fresh basil leaves
2 tbsp. chopped fresh parsley leaves
crushed red pepper
19BARBECUED
BABY BACK RIBS
SERVES 4
INGREDIENTS DIRECTIONS
2 racks baby back ribs, 1. Season the ribs with the 5. Rotate the Program Selection
cut in half Emeril’s Essence Seasoning. Knob to the Slow Cook setting
(225° F/107° C). Rotate the
2 tbsp. Emeril’s Essence Seasoning 2. Combine all the sauce
Time Control Knob
— ingredients in a bowl.
to 3 hrs. Press the Start/Pause
3. Divide the sauce in half. Brush Button to begin the cooking
SAUCE
the ribs with half of the sauce. cycle.
1 cup ketchup Reserve the other half.
6. When the timer reaches 0,
3 tbsp. brown sugar 4. Wrap the Crisper Tray and remove the ribs from the
1 tbsp. white vinegar Pizza Rack with foil. Slide Power AirFryer 360 XL. Brush
1 tbsp. minced onion
the Crisper Tray into Shelf the ribs with the unused sauce
Position 2. Slide the Pizza Rack before serving.
1 tsp. minced garlic into Shelf Position 6. Place half
1 tsp. dry mustard of the ribs on the Crisper Tray
and the other half of the ribs
1 tsp. ground cayenne pepper
on the Pizza Rack.
½ tsp. salt
¼ tsp. ground black pepper
20SLOW-COOKED
PULLED PORK
SERVES 4-6
INGREDIENTS DIRECTIONS
1 5–6 lb boneless pork shoulder 1. Make 16 small slits all over 4. Rotate the Program Selection
8 cloves garlic, peeled & halved the pork shoulder and push a Knob to the Slow Cook setting
lengthwise garlic clove half into each slit. (225° F/107° C). Rotate the
Time Control Knob to 8 hrs.
2 ½ tbsp. light brown sugar 2. Place the pork shoulder in a
Press the Start/Pause Button
4.5-qt. Dutch oven that fits
1 ½ tbsp. kosher salt to begin the cooking cycle.
inside the Power AirFryer 360
1 tbsp. smoked Spanish paprika XL. Add the brown sugar, salt, 5. When the timer reaches 0,
2 tsp. Mexican or regular chili paprika, chili powder, oregano, remove the Dutch oven from
powder cumin, red pepper, cayenne the Power AirFryer 360 XL,
pepper, and coriander. drain most of the liquid, and
1 ½ tsp. Mexican or regular oregano, shred the meat with forks.
crumbled between your fingers 3. Slide the Pizza Rack into Shelf
Position 6. Place the Dutch 6. Serve the pulled pork with the
1 ½ tsp. ground cumin oven on the Pizza Rack. barbeque sauce.
1 tsp. crushed red pepper
1 tsp. ground cayenne pepper
½ tsp. ground coriander
1 ½ cups barbeque sauce
2122
BBQ PULLED PORK
STUFFED CORN MUFFINS
SERVES 6
INGREDIENTS DIRECTIONS
2 tbsp. butter, melted & cooled 1. Butter a 7-oz 6-cup muffin tray. 8. Rotate the Program Selection
2 scant cups all-purpose flour 2. Combine the flour, cornmeal, Knob to the Bake setting
(spooned into the measuring cups) sugar, baking powder, and salt (325° F/165° C). Rotate the
in a bowl. Time Control Knob to 20 mins.
¾ cup cornmeal Press the Start/Pause Button
1
/3 cup sugar, plus more 3. Combine the eggs, vegetable oil, to begin the cooking cycle.
for sprinkling water, cream, buttermilk, and When the Power AirFryer 360
honey in a separate bowl. XL beeps to indicate that it
1 tbsp. plus 1 tsp. baking powder
4. Add the wet ingredients to the is preheated, place the muffin
¾ tsp. salt tray on the Pizza Rack.
dry ingredients and mix
3 eggs to finish the corn muffin mix. 9. When the timer reaches 0,
½ cup vegetable oil 5. Combine the pulled pork and remove the muffin tray. Let the
barbeque sauce. muffins cool before serving.
½ cup water
2 tbsp. heavy cream 6. Spoon 2 tbsp. corn muffin mix
2 tbsp. buttermilk
into each muffin cup.
Top the mix with 3 tbsp. pulled
¼ cup honey pork and then another 2 tbsp.
1 ½ cups pulled pork corn muffin mix.
¼ cup barbeque sauce 7. Slide the Pizza Rack into Shelf
Position 6.
23REUBEN
SANDWICH
SERVES 4
INGREDIENTS DIRECTIONS
3 lb corned beef brisket 1. Place the corned beef in a 7. Top the bread slices with
12 oz beer 4.5-qt. Dutch oven that fits 2 Swiss cheese slices per bread
inside the Power AirFryer 360 slice. Top the cheese with the
XL and top the corned beef corned beef, ¼ lb sauerkraut,
RUSSIAN DRESSING
with the beer and enough water and 2 tbsp. Russian dressing
to cover the corned beef. on each sandwich, the rest of
1 cup mayonnaise the Swiss cheese, and the rest
2. Slide the Pizza Rack into Shelf
¼ cup chili sauce
Position 6. Place the Dutch of the bread slices (buttered
1 tbsp. minced yellow onion oven on the Pizza Rack. side up).
1 tbsp. minced celery 3. Rotate the Program Selection 8. Slide the Pizza Rack into Shelf
Knob to the Slow Cook setting Position 6.
1 tbsp. minced parsley
(225° F/107° C). Rotate the 9. Rotate the Program Selection
1 tbsp. heavy cream
Time Control Knob to 6 hrs. Knob to the Toast setting
½ tsp. dry mustard Press the Start/Pause Button to (4 mins. 40 secs.). Press the
½ tsp. hot pepper sauce begin the cooking cycle. Start/Pause Button to begin the
4. While the corned beef cooking cycle. Cook until the
— bread is crispy and golden.
cooks, combine the Russian
¾ cup butter, softened
dressing ingredients in a
8 slices rye sourdough bread bowl. Refrigerate the dressing
16 slices Swiss cheese until the corned beef is done
cooking.
1 lb sauerkraut
5. When the timer reaches 0,
remove the corned beef
and slice it thinly.
6. Butter the bread and then place
4 bread slices (buttered side
down) on the Pizza Rack.
2425
26
SEAFOOD
TACOS
INGREDIENTS
2 8-oz bags mesquite barbeque SERVES 10
potato chips
1 cup flour
4 eggs
¼ cup buttermilk
DIRECTIONS
2 lb flounder pieces
8 16–20 shrimp, peeled, deveined &
1. Use a food processor to crush 7. Rotate the Program Selection
tails removed
the barbeque chips. Knob to the Airfry setting
(400° F/205° C for 18 mins.).
2. Add the flour to a shallow
Press the Start/Pause Button
baking dish.
to begin the cooking cycle.
CORN & TOMATO SALSA 3. Add the eggs and buttermilk to
kernels of 2 ears corn 8. While the fish and shrimp
a second dish and beat
cook, combine the corn
1 lb tomatoes, diced the eggs with a fork.
and tomato salsa ingredients
6 jalapeños, seeded & diced 4. Add the crushed chips to a in a bowl.
third dish.
½ red onion, diced 9. Combine the serrano crema
½ orange pepper, diced
5. Dredge the flounder and ingredients in a separate bowl.
shrimp in the flour, then the
juice of 1 lime 10. When the flounder and shrimp
egg mixture, and finally
are done cooking, remove the
1 tsp. chili powder the chips.
fried fish and shrimp from the
½ tsp. ancho chili powder 6. Slide the Crisper Tray into Shelf Crisper Tray and serve them on
¼ tsp. ground cayenne pepper
Position 2. Place the flounder the tortillas with the corn salsa,
and shrimp on the Crisper Tray. avocado slices, and serrano
/8 tsp. cumin
1
crema. Serve with the lime
½ cup grapeseed oil wedges.
SERRANO CREMA
½ cup sour cream
6 serrano peppers, seeded & minced
2 tbsp. chopped cilantro leaves
1 tbsp. fresh lime juice
¼ tsp. salt
¼ tsp. ground black pepper
—
20 6-in. flour tortillas
3 avocados, sliced
2 limes, wedged 27EMERIL’S FAVORITE
STUFFED SHRIMP
SERVES 6
INGREDIENTS DIRECTIONS
FILLING
1. Place a sauté pan on the 4. Slide the Crisper Tray into
stove top. Sauté the butter, Shelf Position 2. Slide the
1 tbsp. butter onions, bell peppers, and Pizza Rack into Shelf Position
½ cup minced yellow onions garlic until soft over medium- 5. Place the Baking Pan on
¼ cup minced green bell peppers high heat (about 3 mins.). the Pizza Rack. Evenly divide
2. Remove the sauté pan from the shrimp between the
1 tbsp. minced garlic Crisper Tray and the
the heat and let the mixture
½ tsp. salt cool. Once cooled, mix Baking Pan.
¼ tsp. freshly ground black pepper with the salt, black pepper, 5. Rotate the Program Selection
1 ½ tsp. hot sauce hot sauce, Worcestershire Knob to the Airfry setting
sauce, lemon juice, egg, (400° F/205° C for 18 mins.).
1 tbsp. Worcestershire sauce mayonnaise, parsley, celery, Press the Start/Pause Button
3 tbsp. fresh lemon juice Creole seasoning, and to begin the cooking cycle.
1 ¼ cups butter crackers to
1 egg, lightly beaten 6. When the shrimp are done
finish the filling.
¼ cup mayonnaise cooking, serve them with
3. Stuff the shrimp with the the lemon wedges.
¼ cup plus 1 tbsp. finely chopped filling, drizzle the melted
fresh parsley butter over the shrimp, and
¼ cup minced celery sprinkle the rest of the butter
crackers over the shrimp.
2 ½ tsp. Creole seasoning
1 ½ cups crushed butter crackers,
divided
—
20 fresh 16–20 shrimp, peeled
except the tail and first connecting
shell segment, deveined & butterflied
lengthwise
3 tbsp. unsalted butter, melted
lemon wedges, for serving
2829
30
ROASTED
SALMON
SERVES 4-6
INGREDIENTS DIRECTIONS
1 3-lb salmon fillet 1. Place the salmon on the Baking 3. Rotate the Program Selection
2 tbsp. fresh lemon juice
Pan. Season the salmon with the Knob to the Roast setting
lemon juice and Emeril’s Essence (350° F/175° C). Rotate the Time
3 tbsp. Emeril’s Essence Seasoning Seasoning. Control Knob to 20 mins. Press
the Start/Pause Button to begin
2. Slide the Pizza Rack into Shelf
the cooking cycle.
Position 1. Place the Baking Pan
on top of the Pizza Rack.
31STEAK
ROULADE
SERVES 4
INGREDIENTS DIRECTIONS
1 tbsp. olive oil 1. Place a sauté pan on the stove 4. Rotate the Program Selection
4 cups spinach top. Add the olive oil, spinach, Knob to the Rotisserie setting
and garlic to the pan and sauté (375° F/190° C for 30 mins.).
3 cloves garlic, sliced until wilted (about 2 mins.). Press the Start/Pause Button
1 2-lb flank steak, butterflied Once done, remove the to begin the cooking cycle.
spinach and garlic and let cool.
2 tsp. sea salt 5. Let the roulade rest for
½ tsp. ground black pepper 2. Place the flank steak on a 10 mins. before serving.
cutting board. Rub the salt
9 slices Muenster cheese and black pepper on the
1 ½ cups roasted peppers flank steak and then layer the
Muenster cheese, spinach, and
roasted peppers on the flank
steak. Roll and tie the flank
steak to make a roulade.
3. Attach one of the Rotisserie
Forks to the Rotisserie Spit
and tighten the screws on the
Fork. Slide the roulade on the
spit rod into the secured spit
fork. Secure the roulade on the
Rotisserie Spit with the other
Rotisserie Fork
and screws.
3233
NY STRIP STEAKS WITH
BEURRE MAÎTRE D’HÔTEL
SERVES 6
INGREDIENTS DIRECTIONS
BEURRE MAÎTRE D’HÔTEL
1. Combine the beurre maître 4. Rotate the Program Selection
d’hôtel ingredients in a bowl. Knob to the Airfry setting (400°
2 sticks unsalted butter, room Refrigerate the beurre maître F/205° C for 18 mins.). Press
temperature d’hôtel until ready to use. the Start/Pause Button to
¼ cup minced fresh parsley leaves begin the cooking cycle.
2. Season the steaks with the
1 tbsp. fresh lemon juice salt, black pepper, and Emeril’s 5. When the steaks are done
½ tsp. salt Essence Seasoning. cooking, top each steak
with 1 tbsp. beurre maître
¼ tsp. freshly ground black pepper 3. Slide the Pizza Rack into Shelf
d’hôtel.
Position 2. Place the steaks on
—
the Pizza Rack.
6 12-oz boneless beef New York
strip steaks (top loin),
fat trimmed
2 tbsp. sea salt
2 tsp. ground black pepper
4 tsp. Emeril’s Essence Seasoning
34ROASTED
VEGETABLES
SERVES 8
INGREDIENTS DIRECTIONS
1 lb Brussels sprouts 1. Combine all the ingredients in 4. Rotate the Program Selection
1 lb baby carrots
a bowl and toss. Knob to the Airfry setting
(400° F/205° C for 18 mins.).
1 lb baby red potatoes, scrubbed 2. Pour the vegetables into the
Press the Start/Pause Button
Crisper Tray.
6 cloves garlic, halved to begin the cooking cycle.
3. Slide the Crisper Tray into Shelf
½ tsp. salt Position 2.
¼ tsp. ground black pepper
2 sprigs rosemary, chopped
¼ cup olive oil
ROASTED POTATOES
SERVES 6
INGREDIENTS DIRECTIONS
2 ½ lb assorted small potatoes,
1. Combine all the ingredients in 4. Rotate the Program Selection
scrubbed a bowl and toss. Knob to the Airfry setting
(400° F/205° C for 18 mins.).
2 tbsp. extra virgin olive oil, plus 2. Pour the potatoes into the
Press the Start/Pause Button
more to taste Crisper Tray.
to begin the cooking cycle.
1 sprig fresh rosemary, chopped 3. Slide the Crisper Tray into Shelf
Position 2.
2 sprigs fresh thyme, chopped
3 cloves garlic, peeled
& roughly chopped
1 tsp. salt
¾ tsp. ground black pepper
35WEDGED
POTATOES
SERVES 6-8
INGREDIENTS DIRECTIONS
5 russet potatoes, scrubbed 1. Toss potato wedges in the olive 4. When the timer reaches 0,
& wedged oil and sprinkle with remove the potatoes from
3 tbsp. olive oil the Emeril’s Essence Seasoning. the Crisper Tray. Repeat the
cooking process for
3 tbsp. Emeril’s Essence Seasoning 2. Slide the Crisper Tray into Shelf
the second batch of potatoes.
Position 2. Place half of the
Serve with steak.
potatoes on the Crisper Tray.
3. Rotate the Program Selection
Knob to the Airfry setting
(400° F/205° C for 18 mins.).
Press the Start/Pause Button to
begin the cooking cycle.
36DEHYDRATED
ONIONS
SERVES 4
INGREDIENTS DIRECTIONS
2 white onions, sliced ¼ in. thick 1. Separate the onions into rings. 3. Rotate the Program Selection
Knob to the Dehydrate setting
2. Slide the Crisper Tray into Shelf
(120° F/49° C). Rotate the Time
Position 2. Slide the Pizza Rack
Control Knob
into Shelf Position 5. Place the
to 10 hrs. Press the Start/Pause
onion rings on
Button to begin the cooking
the Crisper Tray and Pizza Rack.
cycle. Cook until crisp.
37SUN-DRIED
TOMATOES
SERVES 4-6
INGREDIENTS DIRECTIONS
15 plum tomatoes, halved 1. Slide the Crisper Tray into Shelf 2. Rotate the Program Selection
Position 2. Slide the Pizza Rack Knob to the Dehydrate setting.
into Shelf Position 6. Place the Rotate the Temperature Control
sliced tomatoes on the Crisper Knob to 145° F/63° C and the
Tray and Pizza Rack. Time Control Knob to 10 hrs.
Press the Start/Pause Button
to begin the cooking cycle.
Cook until crisp.
38DEHYDRATED
PINEAPPLES
SERVES 6
INGREDIENTS DIRECTIONS
1 pineapple, sliced ¼ in. thick 1. Slide the Crisper Tray into Shelf 2. Rotate the Program Selection
Position 2. Slide the Pizza Rack Knob to the Dehydrate setting.
into Shelf Position 5. Place the Rotate the Temperature Control
sliced pineapple on the Crisper Knob to 125° F/52° C and the
Tray and Pizza Rack. Time Control Knob to 10 hrs.
Press the Start/Pause Button
to begin the cooking cycle.
Cook until crisp.
3940
DEHYDRATED
ORANGES
SERVES 10-12
INGREDIENTS DIRECTIONS
2 oranges, sliced ¼ in. thick
1. Slide the Crisper Tray into Shelf 2. Rotate the Program Selection
Position 2. Slide the Pizza Rack Knob to the Dehydrate setting
into Shelf Position 5. Place the (120° F/49° C). Rotate the Time
sliced oranges on the Crisper Control Knob to 12 hrs. Press the
Tray and Pizza Rack. Start/Pause Button to begin the
cooking cycle. Cook until crisp.
TIP:
Dehydrated orange slices are the perfect garnish
for cocktails or other drinks.
DEHYDRATED
LEMONS
SERVES 6
INGREDIENTS DIRECTIONS
3 lemons, sliced ¼ in. thick
1. Slide the Crisper Tray into Shelf 2. Rotate the Program Selection
Position 2. Slide the Pizza Rack Knob to the Dehydrate setting
into Shelf Position 5. Place the (120° F/49° C). Rotate the Time
sliced lemons on the Crisper Tray Control Knob to 12 hrs. Press the
and Pizza Rack. Start/Pause Button to begin the
cooking cycle. Cook until crisp.
TIP:
Use these dehydrated lemons to
season chicken or other dishes. 41MOLTEN
CHOCOLATE CAKES
SERVES 6
INGREDIENTS DIRECTIONS
GANACHE TO MAKE THE GANACHE: 4. Fold the egg whites into
¼ cup heavy cream 1. Place a saucepan on the stove the chocolate mixture until
top. Bring the cream to a simmer combined.
2 oz semi-sweet chocolate, chopped
in the saucepan over low heat. 5. Evenly divide the batter between
CAKES 2. Place the chocolate in small the prepared ramekins. Press a
5 tbsp. unsalted butter, divided bowl. Pour the cream over the ganache ball into each ramekin
chocolate, let sit for 2–3 mins., and cover with batter.
5 tbsp. sugar, divided
and then whisk to combine. 6. Slide the Pizza Rack into Shelf
6 oz bittersweet or semi-sweet
chocolate, chopped 3. Chill the mixture until firm and Position 5. Place the ramekins on
then form it into six 1-in. balls. the Pizza Rack.
2 large eggs, separated
Reserve the ganache in the 7. Rotate the Program Selection
& divided
refrigerator. Knob to the Bake setting
½ tsp. vanilla extract (325° F/165° C). Rotate the Time
TO MAKE THE CAKES: Control Knob to 15 mins. Press
1 pinch salt
1. Butter six 6-oz ramekins with 1 the Start/Pause Button to begin
3 tbsp. all-purpose flour
tsp. butter in each ramekin. Pour the cooking cycle. Bake until the
— 1 tsp. sugar into each ramekin, top of the cakes are puffed and
powdered sugar, for serving turn to coat, and tap out any slightly firmed but not browned.
excess sugar.
raspberries, for serving 8. When done, remove the cakes
2. Melt the chocolate and 4 and let rest for 3 mins.
mint leaves, for serving
tbsp. butter in a bowl set over Top with powdered sugar,
vanilla ice cream, for serving simmering water and stir to raspberries, and mint leaves.
whipped cream, for serving combine. Allow the chocolate to Serve with the vanilla ice cream
cool slightly and then stir in the and whipped cream.
whipped cream, for serving egg yolks, vanilla, and flour.
3. Place the egg whites in the
bowl of an electric mixer and
whip until thickened and foamy.
Gradually beat in 3 tbsp. sugar
and continue beating just until
stiff peaks form.
4243 43
SWEET POTATO
PECAN PIE
SERVES 8
INGREDIENTS DIRECTIONS
EMERIL’S SWEET PIE CRUST 1. Combine the flour, sugar, and 7. Slide the Pizza Rack into Shelf
salt in a large bowl. Cut the Position 5. Place the pie pan
3 ¼ cups flour butter and shortening into on the Pizza Rack.
2 tbsp. sugar pea-size pieces, add them
8. Rotate the Program Selection
½ tsp. salt to the bowl, and mix.
Knob to the Bake setting
8 oz cold butter 2. Add the water and mix until (325° F/165° C). Rotate the
just combined to finish the Time Control Knob to 1 hr.
¼ cup solid vegetable shortening pie crust. 15 mins. Press the Start/Pause
¼ cup plus 2 tbsp. ice water
3. Roll the pie crust out onto a Button to begin the cooking
lightly floured surface to fit cycle. Cover the pie with foil
FILLING halfway through the cooking
a 9 ½-in., 1.75-qt. deep-dish
1 ½ lb sweet potatoes, baked until
pie pan. Place the crust time. Bake until the filling is
fork tender, peeled & mashed
in the pan. set and the pastry is golden
¾ cup pure cane syrup brown.
4. Combine the sweet potatoes,
1 ½ tsp. ground cinnamon cane syrup, cinnamon, ginger, 9. When the pie is done, remove
nutmeg, 2 eggs, and ¾ tsp. the pie pan from
¾ tsp. ground ginger
vanilla in a large mixing bowl the Power AirFryer 360 XL. Let
¾ tsp. freshly ground nutmeg
to make a filling. the pie cool on a wire rack
8 large eggs, divided for 1 hr. before serving. Serve
5. Pour the filling into the pie with the whipped cream
2 ¼ tsp. pure vanilla extract, divided pan and sprinkle ½ cup pecan and powdered sugar.
2 ¼ cups pecan pieces, divided pieces over the filling.
¾ cup granulated sugar 6. Beat the rest of the eggs in a
¾ cup firmly packed light separate large bowl. Add the
brown sugar granulated sugar, brown sugar,
corn syrup, salt, and the rest
/3 cup light corn syrup
1
of the vanilla to the bowl and
1 pinch salt stir to blend. Pour the mixture
over the pecan pieces in the
sweetened whipped cream,
pie pan.
accompaniment
powdered sugar, for garnish
44CHOCOLATE CHIP
COOKIES
MAKES 24
INGREDIENTS DIRECTIONS
½ cup unsalted butter, softened 1. Whip together the butter, 6. Slide the Pizza Rack into Shelf
/3 cup granulated sugar
1 granulated sugar, and brown Position 5.
sugar using an electric mixer.
/3 cup light brown sugar
1 7. Rotate the Program Selection
2. Add the egg and vanilla Knob to the Bake setting
1 large egg and mix. (325° F/165° C for 30 mins.).
½ tsp. vanilla extract
3. Combine the flour, baking Press the Start/Pause Button
1 cup plus 1 tbsp. flour powder, baking soda, and salt to begin the cooking cycle.
in a separate bowl. Slowly mix When the Power AirFryer 360
½ tsp. baking powder XL beeps to indicate that it is
the dry mixture into the butter
¼ tsp. baking soda mixture until creamy. preheated, place the Baking
½ tsp. salt
Pan on the Pizza Rack. Bake
4. Add all the chocolate chips and until the cookies are done
¼ cup semisweet chocolate chips walnut pieces to the mixture (about 12 mins. per batch).
¼ cup milk chocolate chips and mix. Refrigerate the dough
for 1 hr. 8. Let the cookies cool before
¼ cup white chocolate chips serving.
5. Divide the dough into
½ cup chopped & toasted walnut
24 portions. Scoop 12 of
pieces
the portions onto the Baking
Pan.
4546
WHITE CHOCOLATE
MACADAMIA BREAD PUDDING
SERVES 6
INGREDIENTS DIRECTIONS
CARAMEL SAUCE TO MAKE THE CARAMEL 4. Butter a 1.5-qt. round baking
¼ cup water SAUCE: dish. Spoon the mixture into the
1. Place a pot on the stove top. dish and drizzle the remaining
1 cup sugar butter over the mixture.
Bring the water and sugar
¼ cup plus 2 tbsp. unsalted butter, to a boil over medium-high heat 5. Slide the Pizza Rack into Shelf
cut into pieces until amber colored. Remove pot Position 5. Tightly cover
/3 cup heavy cream
2 from the heat and let cool briefly. the dish with foil and place the
¼ tsp. sea salt 2. Carefully whisk the butter and dish on the Pizza Rack.
½ tsp. vanilla
cream into the caramel. Then, 6. Rotate the Program Selection
add the salt and vanilla and stir. Knob to the Bake setting. Rotate
BREAD PUDDING the Temperature Control Knob
1 ¾ cups heavy cream to 335° F/168° C and the Time
TO MAKE BREAD PUDDING: Control Knob to 1 hr. Press the
1 ¾ cups whole milk 1. Place a large pan on the stove Start/Pause Button to begin the
9 oz white chocolate chips or top. Add the cream and milk cooking cycle. When the timer
chopped white chocolate (about and bring to a bare simmer over reaches 15 mins., uncover the
1 ½ cups) low heat. bread pudding.
4 large eggs 2. Remove the saucepan from 7. When the pudding is done
/3 cup sugar
1 the heat and add the chocolate cooking, remove the dish.
chips. Leave the saucepan Let cool slightly. Cool the bread
1 tsp. vanilla extract undisturbed for 1–2 mins. and pudding briefly, then serve in
¼ tsp. salt then whisk until the chocolate is small bowls, drizzled with the
½ loaf (about 9 oz) day-old French
completely melted. caramel sauce and topped with
bread (toasted if fresh to dry out), 3. Combine the eggs, sugar, vanilla, a dollop of whipped cream.
torn into rough pieces and salt in a large bowl and
½ cup chopped toasted whisk. Add the chocolate mixture
macadamia nuts and stir until incorporated. Soak
the bread and macadamia nuts
¼ cup unsalted butter, melted in the mixture for 15 mins.
whipped cream, for serving
47POWER AIRFRYER 360XL DELUXE TM
RECIPE BOOK
Invite
celebrated chef
Emeril Lagasse
into your kitchen
For parts, recipes, accessories, © 2021 Tristar Products, Inc.
and everything Emeril Everyday, ©2021 Tristar Products, Inc. Distributed by:
go to tristarcares.com or All rights reserved. Tristar Products, Inc.
scan this QR code with your Distributed by: Fairfield, NJ 07004
smartphone or tablet: Tristar Products, Inc. Made in China
Fairfield, NJ 07004
48 Made in China EL-PAF360XL-D_RECIPE_TP_ENG_V1_210210
EMERIL-PO-AF_360XLD_RB_TP_ENG_V1_21XXXXYou can also read
